Directions:
- Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
- In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
- Remove chicken from skillet and set aside.
- In the same pan, add shallot and garlic, and sauté until shallot is translucent.
- Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
- Add wine and chicken broth.
- Allow to bubble and reduce for 10 minutes.
- Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
- Add pasta to the pan and toss with parmesan cheese and basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.1 Kcal (976 kJ) | ||
| Calories from fat | 82.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 14% | |
|---|---|---|---|
| Cholesterol | 60.29mg | 20% | |
| Sodium | 454.11mg | 19% | |
| Potassium | 411.67mg | 9% | |
| Total Carbs | 18.71g | 6% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 17.56g | 35% | |
| Vitamin C | 19mg | 32% | |
| Iron | 1.1mg | 6% | |
| Calcium | 114.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 100.51 Kcal (421 kJ) | ||
| Calories from fat | 35.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 14% | |
|---|---|---|---|
| Cholesterol | 25.99mg | 20% | |
| Sodium | 195.8mg | 19% | |
| Potassium | 177.5mg | 9% | |
| Total Carbs | 8.07g | 6% | |
| Sugars | 1.34g | 12% | |
| Dietary Fiber | 0.84g | 8% | |
| Protein | 7.57g | 35% | |
| Vitamin C | 8.2mg | 32% | |
| Iron | 0.5mg | 6% | |
| Calcium | 49.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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